Tag Archives: stuffed bell peppers

Everytime when the kids came back from school in the evening, they would pop into the kitchen to give salam and.. to see what’s mum cooking for dinner. If it’s chicken..it’s yeay! yeay! If it’s fish.. then it’s a “not exciting ok”. Vege’s?? Salad?? It’s only for umi and walid.

So when I saw these capsicum at the supermarket, I was thinking of stuffed bell peppers I blogwalked sometime back. One for me and another for hubby. For the kids, I decided to put up potatoes (par-boiled first)..but later I found the potatoes are too small to carve a cavity (or maybe I’m not that skillful to make fine carving). So the potatoes was finely mashed , then added milk and butter to it. And to make up the space in the baking dish was tomatoes. Easy to dig out the core.

The fillings..I make extras, not just to fill the vegetables, but the baking dish too.

VEGETABLES: Wash and pat dry all veges. Cut off the top, spoon out the core and seeds.

* The spices I had added was not fiery enough for my asian toungue, to be honest. It would give a little more kicking if I added more chilli flakes..plus ground black peppers or curry powder. But the kids liked it as it is.

Marinate cubed chicken with spices for 10 minutes. Then melt butter and add in garlic. Saute garlic till golden brown then add in diced onion. Cook till onions is translucent then add in chicken. Stir and add in some water to moisten. When it starts to boil round the edges, add in cornflour mixture. Cook for another 5 -8 minutes. Let cool slightly, then spoon into veges cavity.

TOPPED WITH:

Grated cheddar cheese and golden breadcrumbs

Preheat oven at 180 deg C. Grease a baking dish with butter and arrange stuffed veges. Fill the remaining chicken filling in the empty spaces around the vegetables. Top with grated cheddar cheese, then sprinkle with golden breadcrumbs. Bake at for 20 minutes or until cheese melts.